Gluten-Free Maple Glazed Banana Donuts
Donuts are not typically thought of as a healthy food. In fact, quite the contrary! Donuts usually conjure up images of portly policemen and office break rooms, where jelly filled temptations and sugar dusted dough balls threaten our New Year’s resolutions to lose weight.
Despite their unhealthy reputation…Americans love their donuts! Why deprive ourselves of something we love? We already “brought sandwich back” with our gluten free breads. Why not “bring donuts back,” by baking your own with this nutritious, gluten free version!
Ripe bananas substitute for much of the oil in this recipe and baking the donuts, instead of deep frying them, cuts out an astounding amount of fat. If you don’t have your own handy-dandy donut pan, this recipe can easily be baked in a mini-muffin pan for donut holes!
Maple Glazed Banana Donuts
- 2 over-ripe Bananas, mashed
- 1 large Egg, beaten
- 3 Tbsp Unsweetened, Plain Almond Milk (4 Tbsp if at a high altitude)
- 1 Tbsp Olive Oil
- 1 tsp Vanilla Extract
- 1/4 cup Organic, Unbleached Sugar
- 3/4 tsp Cinnamon
- 1/2 cup Brown Rice Flour
- 1/2 cup Cornstarch
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Xanthan Gum
- Preheat oven to 350 degrees F (375 degrees for high altitude)
- Prepare donut pan using non-stick cooking spray
- In a medium bowl, whisk together the banana, egg, almond milk, sugar, vanilla, cinnamon and oil.
- Add the remaining ingredients and stir until smooth.
- Fill each donut round with 2 heaping Tbsp of batter. Dampen your fingers to smooth donuts evenly in the pan.
- Bake 7-9 minutes, then cool 5 minutes in the pan before transferring to a cooling rack.
- Cool completely before dipping in glaze (recipe below).
- 3 Tbsp pure Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/3 cup Powdered Sugar
- In a small bowl, whisk together all ingredients until smooth. Dip cooled donuts in glaze and enjoy!
Nutritional Information (Donut and Glaze are Separate)